Happy Fall Everyone!

I don’t know about you but when fall comes around I’m ready for some comfort food! Nothing says fall like pumpkins and ginger bread. The recipe I’m sharing today combines both into a delicious tasty treat! If you make the recipe as written the nutrition stats are as follows:

Calories: 159
Fat: 2g
Carbs: 31.5g
Fiber: 4.3g
Protein: 5g

if you choose to leave out the chocolate chips they are as follow:

Calories: 133
Fat: .5g
Carbs: 28.5g
Fiber: 4.1g
Protein: 4.8g

I hope you enjoy!

Pumpkin Ginger Bread

Ingredients:

One 15-oz. can pure pumpkin
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup fat-free liquid egg substitute
1/2 cup granulated Splenda
1/4 cup molasses
3 TBSP mini chocolate chips
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp ground ginger
1 tsp granulated sugar

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda, baking powder, cinnamon, salt, and ginger. Reserve 1 tsp of this dry mix.

In a medium bowl, mix together pumpkin, egg substitute, molasses and vanilla extract. Add the dry ingedients slowly, mixing well until combined.

Toss chocolate chips with reserved flour mixture, fold these into the bread batter. This step will help suspend your choclate chips in the batter instead of sinking to the bottom. (That tip is from Good Eats!)

Pour batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. (I like to use the kind with flour in the can.) Sprinkle the top of the batter with the 1 tsp of granulated sugar. Bake at 350 degrees for 45 minutes or the top of the bread is firm to touch. Don’t over bake it or it’ll be like a ginger bread brick! The bread should be moist inside. Cool before serving.

MAKES 8 SERVINGS